PAN SEARED TURKEY CHOPS RECIPE - (3.5/5)
Provided by á-170521
Number Of Ingredients 11
Steps:
- Pre-heat a large sauté pan with olive oil. Rinse turkey chops and season with pepper, garlic powder, onion powder, chili powder, parsley, paprika, salt and celery powder (soul food seasoning mixture). Pat the seasoning into the meat to seal in flavor. Place turkey chops into hot pan with olive oil. Sear for 4 minutes on each side or until golden brown. Remove from pan and lay on paper towel to soak up excess oil. Add white wine to remaining juices in pan and bring to a slight simmer. Return chops to pan and simmer until chops cook through. To serve, place chops on plate and drizzle with sauce.
PAN SEARED TURKEY CHOPS
Make and share this Pan Seared Turkey Chops recipe from Food.com.
Provided by Renanda
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pour all spices into a bowl and mix together.
- Preheat saute pan and coat with olive oil.
- Rinse turkey chops.
- Season with seasoning mixture.
- Place chops into hot pan with olive oil.
- Sear for 4 minutes on each side or until golden brown.
- Remove chops from pan. Lay on paper towel to soak up excess oil.
Nutrition Facts : Calories 201.2, Fat 6.9, SaturatedFat 1.5, Sodium 1220.5, Carbohydrate 40.1, Fiber 16.1, Sugar 0.8, Protein 6.7
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
VENISON CHOPS WITH SHALLOTS AND CUMIN
Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of smoke and some fat with which to baste the lean meat. This recipe avoids the usual tart-fruit component, so the spices have less competition. Instead, seared shallots go alongside. For venison, the rack is the easiest cut to prepare. and in a hot oven it is quickly done and cut into chops. The meat is hearty and succulent, with the merest hint of gaminess. Be sure to cook it only to medium rare or it will toughen. Since most venison that's available (unless you know a hunter) is ranch-raised in America or New Zealand and carries a hefty price tag, you do not want disappointment.
Provided by Florence Fabricant
Categories dinner, meat, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
- Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
- Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
- Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 355 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC PAN SEARED PORK CHOPS
The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.
Provided by chef blade
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops lightly with salt and pepper.
- Heat oil in non-stick pan to HOT.
- Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
- Turn and sear for same time, remove to platter.
- Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
- Add balsamic and stir for one minute.
- Pour skillet contents over pork chops and serve.
Nutrition Facts : Calories 975.8, Fat 62.3, SaturatedFat 20.3, Cholesterol 305.1, Sodium 499.8, Carbohydrate 14, Fiber 2.3, Sugar 6.4, Protein 85.6
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